Monday, November 11, 2013


I've never made chili before.  I know, that's a shocking declaration from a professional chef such as myself.  I enjoy all types of chili: white chicken, beef, veggie, spicy, Hard Times Cincinnati, beany, etc.  I decided it was time to finally make my own, so I did some research and decided I just didn't LOVE any recipes, so I made one up.  I think it resembles Wendy's chili a bit, but is also just a simple meaty and hearty chili.  And dare I say, healthy?  It was super delicious and I feel comfortable using the L word now.  As with all chili, the longer you cook it, the better it tastes.  I cooked it 9 hours overnight then left it on warm for a few hours before serving.


1 lb ground beef
1 lb ground pork
3 cans petite diced tomatoes (I like Hunt's) undrained
2 cans Bush's Chili Seasoned Beans (medium heat) undrained
1 can light red kidney beans undrained
1-2 cups diced onion
1 cup diced green peppers
3 tablespoons chili powder
2 tablespoons cumin
2-3 teaspoons fresh minced garlic
Tabasco sauce, chipotle smoked flavor, to taste (I used about 8-10 splashes)
salt to taste

Brown ground beef and pork in skillet, crumbling it as you go.  Stir in salt to flavor the meat, then drain off any liquid.  Pour in crockpot and add remaining ingredients.  Stir, cover and cook on low for about 8-9 hours.  Keep on warm setting until ready to serve.  Serve with cheese, sour cream, additional hot sauce and chips.

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